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Sugar Spun Run
United States
Приєднався 28 кві 2016
Sugar Spun Run is here to provide you with no stress recipes to impress! I have been baking ever since I can remember. Baking and cooking created some of my greatest memories and I want to help you create these same memories. I want to provide you with easy recipes you can make with your family. I share new videos every Monday and Thursday. I hope you will follow along so you can create your very own no stress recipes to impress.
Fudgy Turtle Brownies Topped with Nuts and Dripping with Caramel
Topped with caramel, pecans, and chocolate, these turtle brownies are oh so decadent! My version uses an easy homemade caramel for the best results.
Recipe: sugarspunrun.com/turtle-brownies/
Ingredients
For the caramel (see note)
1 cup granulated sugar (200g)
¼ cup water (60ml)
2 Tablespoons light corn syrup
¼ teaspoon table salt¼ cup heavy cream (60ml)
3 Tablespoons unsalted butter, cut into 3 pieces (42g)
1 ½ teaspoons vanilla extract
For the brownies
1 ¼ cups granulated sugar (250g)
⅔ cup all-purpose flour (83g)
½ cup natural unsweetened cocoa powder (50g)
⅛ teaspoon baking powder½ teaspoon table salt
½ cup unsalted butter, melted (113g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract½ cup milk chocolate chips (85g)
For toppingCaramel sauce, from above¾ cup pecans, chopped
½ cup milk chocolate chips (85g)
2 Tablespoons heavy creamSea salt, for sprinkling
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Small saucepan (Affiliate Link): amzn.to/31UNJBy
Candy thermometer (Affiliate Link): amzn.to/30b48C4
9x9” baking pan (Affiliate Link): amzn.to/37LKwq6
Mixing bowls (Affiliate Link): amzn.to/2C47vQx
Instructions
00:00 Introduction
Make the brownies
00:18 Preheat oven to 350F (175C) and lightly grease a 9x9” (23x23cm) square baking pan, or line with parchment paper. Set aside.
00:23 In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
01:15 Add melted butter, eggs, and vanilla and stir together very well until mixture is completely combined.
01:52 Stir in chocolate chips.
02:10 Spread evenly into prepared baking pan and bake in preheated 350F (175C) oven for 23-25 minutes. When finished baking a toothpick inserted into the center should come out clean or mostly clean with just a few moist crumbs.
03:08 Allow brownies to cool for 20 minutes (they do not have to be fully cooled) before adding toppings.
To make the caramel
03:20 Combine sugar, water, corn syrup, and salt in a small saucepan and stir frequently over medium-low heat until sugar is dissolved. If you notice any sugar adhering to the sides of the pan, lightly dip a pastry brush in water and use it to sweep away the sugar.
04:25 Turn heat to just a notch below medium and continue to cook without stirring until mixture turns caramel in color and reaches a temperature of 340-345F (171-173C).
05:34 Remove from heat and very carefully and slowly drizzle in cream. Mixture will bubble aggressively, so use caution.
05:50 Add butter, 1 piece at a time, until mixture is smooth.
05:59 Stir in vanilla extract and allow caramel to cool completely before using (you can speed this up by placing it into it in the refrigerator).
06:05 Spread caramel sauce evenly over the top of the cooled brownies, covering the entire surface. Sprinkle chopped pecans over top of caramel.
06:55 In a small microwave safe bowl, microwave chocolate chips and heavy cream on high for 25 seconds. Whisk together until smooth. Drizzle over top of brownies.
07:56 Sprinkle with sea salt, cut and enjoy!
Notes
This recipe makes 1 batch or 1 cup of my thick caramel sauce: sugarspunrun.com/how-to-make-caramel-sauce/ I’ve tried this recipe with store-bought sauce and found it to be too thin and so I recommend using the sauce linked here. The sauce may be prepared up to a week in advance and stored (covered) in the fridge.
Storing
Store the brownies in the pan you’ve baked them in to prevent too much caramel spilling off of them. I store at room temperature (tightly covered) for up to 2 days or in the refrigerator (tightly covered) for up to 5 days. If kept at room temperature, the caramel will slowly spill over the edges of the brownies, this is fine and normal.
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Recipe: sugarspunrun.com/turtle-brownies/
Ingredients
For the caramel (see note)
1 cup granulated sugar (200g)
¼ cup water (60ml)
2 Tablespoons light corn syrup
¼ teaspoon table salt¼ cup heavy cream (60ml)
3 Tablespoons unsalted butter, cut into 3 pieces (42g)
1 ½ teaspoons vanilla extract
For the brownies
1 ¼ cups granulated sugar (250g)
⅔ cup all-purpose flour (83g)
½ cup natural unsweetened cocoa powder (50g)
⅛ teaspoon baking powder½ teaspoon table salt
½ cup unsalted butter, melted (113g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract½ cup milk chocolate chips (85g)
For toppingCaramel sauce, from above¾ cup pecans, chopped
½ cup milk chocolate chips (85g)
2 Tablespoons heavy creamSea salt, for sprinkling
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Small saucepan (Affiliate Link): amzn.to/31UNJBy
Candy thermometer (Affiliate Link): amzn.to/30b48C4
9x9” baking pan (Affiliate Link): amzn.to/37LKwq6
Mixing bowls (Affiliate Link): amzn.to/2C47vQx
Instructions
00:00 Introduction
Make the brownies
00:18 Preheat oven to 350F (175C) and lightly grease a 9x9” (23x23cm) square baking pan, or line with parchment paper. Set aside.
00:23 In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt.
01:15 Add melted butter, eggs, and vanilla and stir together very well until mixture is completely combined.
01:52 Stir in chocolate chips.
02:10 Spread evenly into prepared baking pan and bake in preheated 350F (175C) oven for 23-25 minutes. When finished baking a toothpick inserted into the center should come out clean or mostly clean with just a few moist crumbs.
03:08 Allow brownies to cool for 20 minutes (they do not have to be fully cooled) before adding toppings.
To make the caramel
03:20 Combine sugar, water, corn syrup, and salt in a small saucepan and stir frequently over medium-low heat until sugar is dissolved. If you notice any sugar adhering to the sides of the pan, lightly dip a pastry brush in water and use it to sweep away the sugar.
04:25 Turn heat to just a notch below medium and continue to cook without stirring until mixture turns caramel in color and reaches a temperature of 340-345F (171-173C).
05:34 Remove from heat and very carefully and slowly drizzle in cream. Mixture will bubble aggressively, so use caution.
05:50 Add butter, 1 piece at a time, until mixture is smooth.
05:59 Stir in vanilla extract and allow caramel to cool completely before using (you can speed this up by placing it into it in the refrigerator).
06:05 Spread caramel sauce evenly over the top of the cooled brownies, covering the entire surface. Sprinkle chopped pecans over top of caramel.
06:55 In a small microwave safe bowl, microwave chocolate chips and heavy cream on high for 25 seconds. Whisk together until smooth. Drizzle over top of brownies.
07:56 Sprinkle with sea salt, cut and enjoy!
Notes
This recipe makes 1 batch or 1 cup of my thick caramel sauce: sugarspunrun.com/how-to-make-caramel-sauce/ I’ve tried this recipe with store-bought sauce and found it to be too thin and so I recommend using the sauce linked here. The sauce may be prepared up to a week in advance and stored (covered) in the fridge.
Storing
Store the brownies in the pan you’ve baked them in to prevent too much caramel spilling off of them. I store at room temperature (tightly covered) for up to 2 days or in the refrigerator (tightly covered) for up to 5 days. If kept at room temperature, the caramel will slowly spill over the edges of the brownies, this is fine and normal.
Facebook: Sugarspunrun/
Instagram: sugarspun_sam
Pinterest: www.pinterest.com/sugarspunrun
Email List: sugarspunrun.com/subscribe/
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🎉🎉
I made these. Somehow mine turned out cakey and gooey at the same time. They’re SO good though!
I use to just make a yellow cake & make the crumb topping separate that was my coffee cake in my times of baking
Made this crust tonight for my pizza and garlic knots. It was so easy and delicious. Thank you
I will be making, Iove wings!!!
Hey. I recently tried this recipe for Mother’s Day & it was really really good. The lemon curd was really easy to make & topping it with whipped cream was even better in my opinion!!
It became our fav thing to drink, I wait every year for strawberries season just to do the strawberry lemonade✨ lol
The taste is wayy Better than restaurants, thanks a lot, my family loved it sm:)
Alguien sabe cual seria la heavy cream en México?
You'll love these nuts
Im making this cake tonight....it just looks too good. Diet be damned!😅
Please could you make a school cake please ❤
These look really nice brownies 😋
thanks for sharing!👍👍
woooooooooooooow I like it🙂💯❤👋👋👍
Thank you! :)
These are amazing! So happy I tried this recipe, a new favorite for us! Thank you Sam!
You're welcome! I'm so glad you enjoyed them so much! :)
Hi your banana loaf recipes, for instance i need 2 loaf then shall i double recipe an use 2 pans ?or its better to use recipe as is an divide batter using 2 pans , or would either way work i already prepared my batter, so now I jus need to know how to do it
I want to make everything on your PAGE!! 💓💓
I hope you love it all! :)
Thanks to your channel, I never stop delighting my loved ones with new, interesting food)
I'm so glad I can help! :)
Hey, thanks for the great recipe. Is it normal that they are oily? People are complaining that the cookies are oily and too "heavy" for them. I also notice when I pick them up that they leave my hands a bit oily (or greasy) I'm sorry if my communications are bad, english isn't my first language. Thank you
They shouldn't be really oily. If you let them cool on the pan for a few minutes and then transfer to a cooling rack it could potentially help with this issue.
Wow ! That looks delicious 🤤
Thank you 😋
Looks difficult. LOL I've never tried anything like this, but I'm ready to be adventurous.😊❤
It's totally worth it! I hope you love them! :)
Have a cup of raw soinaxh or 1/4 teaspoon of cinnamon it lowers glucose
I love your cheesecake brownie with Dulce de lèche. It’s my go to, so I know these brownies are going to be delicious. Thanks 😊🎉
I hope these are just as much of a hit! :)
Love ur videos❤ happy Mother’s Day to u too ur amazing and ur the best person in the world thank you for always sharing ur videos😊
Thank you so much! :) I really appreciate it. :)
I tried this recipe today as a beginner. It came out really well. Tastes great. My 4 YO son ate two in a row. What more appreciation do I need. ❤
That's so great to hear! I'm so glad everyone enjoyed them so much! :)
These are the best ever!! I’ve made them 3x and tonight I’m making them again! Literally the easiest recipe for a fantastic blonde brownie bar!! Yum!!❤
That's so awesome! I'm glad you enjoy them so much! :)
I’m going to make it this week ❤
I hope you love it! :)
Omg making it soon yum 😋 😍 😩 ☺️
I hope you love it! :)
Caramel AND Chocolate?! Definitely piqued my interest haha I've seen these in cookbooks, but first time seeing a step-by-step tutorial video format. This really helped me conceptualize it for myself and give it a go when I see milk chocolate chips on sale (I just never get them..I typically get dark/semi/white chocolate and even butterscotch...but never milk). And also have light corn syrup that I never got around to using, so maybe this is what it was meant for - FUDGY TURTLE BROWNIES ;) Thanks again for sharing your videos w all the tips n techniques necessary to pull it off!
Thank you so much! I hope you love these! They are so good! :)
These look delicious!! Question: Do you toast your pecans before adding them?
You can if you'd like, but it's not necessary. :)
These look incredible! ❤
Thank you! :)
I tried it ..very nice taste ..
I'm so glad to hear you enjoyed them! :)
Omg I’d be in heaven with these 😂
They are so good! I hope you will give them a try! :)
that vanilla duhill hit ❤🔥❤🔥❤🔥
I tried these beauties. A TIP for you guys, bake the goods with lower heat on only for the first half of baking time then turn the dial to heat on both sides to finish baking without discoloring the tops of the goods. 👌🏻
This would be excellent with ice cream!
Definitely! :)
These look exquisite! Yum!
Thank you! :)
I can't get enough of this pizza -- thanks for sharing!
🍕🍕🍕🍕🍕😊
Can’t wait to make?
I hope you love them! :)
Buying the caramel part. 😏. The last time I made caramel I lost a crown. Looks 😋
Oh no! That sounds like quite an forgettable experience! I hope you love these! :)
Can I convert this to gluten free flour?
I haven't tried it so I can't say for sure how it would work. Please let me know how it goes if you try it. :)
Those look amazing. I usually warm my cream to about 100 degrees F before adding to my caramel to avoid shocking the melted sugar.
I'm a qualified baker and pastry chef and never bother to heat up the cream 🤷♀️ if you're whisking the whole time it doesn't really matter
Classic Sam wow thank you very much God bless your family
Thank you! :)
Lord, you look like you caring a little girl
Nice job, Samantha!
Thank you! :)
Yes! WE want caramel EVERYWHERE!!! Omg... 😍
I’ve never added corn syrup to my caramel before I’ll be giving that a try. Hope the test went well. You’re looking adorable.
OMG! Looks so yummy. Starting my diet after I make these!
I hope you love them! :)
This cake is amazing! I made this for Mother’s Day (mom’s favorite) yesterday and it was a major hit at the table. Thank you so much!
You're welcome! I'm so glad everyone enjoyed it so much! :)